Ingredients
Almond Flour Pie Crust:
1 1/2 cups fine almond flour
3 tbsp butter, melted
1 tbsp zero-calorie granulated sweetener (monk fruit or erythritol)
1/2 tsp vanilla extract
Fudgy Cookie Filling:
1 1/2 cups almond flour
1/2 cup zero-calorie brown sugar sweetener
1/4 cup butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp baking soda
1/2 cup sugar-free dark chocolate chips (divided)
Instructions
1. Preheat & Prep Crust: Preheat oven to 350°F (175°C). Combine almond flour, melted butter, sweetener, and vanilla in a bowl until a dough forms. Press evenly into a 9-inch pie dish and bake for 8 minutes. Let cool slightly.
2. Mix Cookie Layer: In a bowl, cream softened butter and zero-calorie brown sweetener. Beat in eggs and vanilla extract. Add almond flour and baking soda, mixing until combined. Fold in half of the sugar-free chocolate chips.
3. Assemble: Spread the cookie batter evenly over the baked pie crust. Top generously with the remaining sugar-free chocolate chips.
4. Bake & Cool: Bake for 20–25 minutes until the top is golden brown and a toothpick inserted near the center comes out mostly clean. Cool for 15 minutes before slicing!
Nutrition Facts (Per Slice / 8 Slices)
Calories: ~210 kcal
Net Carbs: 3g (Keto-Friendly)
Protein: 6g
Health Benefits
Low-Glycemic & Keto-Friendly: Swapping wheat flour and sugar for almond flour and zero-calorie sweetener keeps net carbs under 4g per slice to prevent blood sugar spikes.
Rich in Healthy Fats: Almond flour delivers heart-healthy monounsaturated fats and vitamin E.
Sugar-Free Decadence: Satisfies serious chocolate chip cookie cravings while keeping your nutrition goals completely intact.